Mussel & 'Nduja Pasta

Steps

1. 1Check and clean mussels

   Inspect the fresh mussels and discard any that are open or damaged. Rinse them under cold water.

   Mussels
2. 2Cook the mussels

   Heat olive oil in a large pan over medium-high heat. Add the mussels and cook until they open.

   Discard any mussels that don't open after cooking.

   MusselsOlive oil
3. 3Reserve mussel stock

   Once the mussels have opened, transfer them to a bowl and pour the cooking liquid through a fine strainer into another bowl to remove any grit. Set aside both the mussels and the strained stock.

   Mussels
4. 4Shell the mussels

   Remove the mussels from their shells and set aside. Keep a few in their shells for garnish if desired.

   Mussels
5. 5Boil the pasta

   Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve about a cup of pasta water before draining.

   FettuccineWater
6. 6Sauté the aromatics

   In the same pan used for the mussels, heat a bit more olive oil if needed. Add the finely chopped shallot and sliced garlic, and sauté until softened and fragrant.

   Olive oilGarlicShallot
7. 7Build the sauce

   Add the 'nduja to the pan and break it up with a spoon. Pour in the white wine (or stock) and the reserved mussel stock. Bring to a boil and let it reduce slightly. Stir in the double cream.

   Stock works as a substitute if you don't have white wine.

   'NdujaWhite wineCream
8. 8Combine pasta and sauce

   Add the drained fettuccine to the sauce and toss to coat. Add some of the reserved pasta water to loosen the sauce if needed. Gently fold in the shelled mussels.

   FettuccineMusselsWater
9. 9Finish and serve

   Add the grated lemon zest and toss again. Tear in fresh basil and parsley, and season with black pepper. Divide between plates and garnish with any reserved mussels in their shells.

   Lemon zestBasilParsleyBlack pepper